Posts Tagged ‘crepes’

Neapolitan Cannelloni (Manicotti)

May 19, 2014

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This is how I explained Neapolitan Cannelloni (also known as manicotti) to my son: “Imagine blintzes, but filled with a lasagna cheese filling and topped with tomato sauce and melted cheese. My son pondered this for a while and then said, “Okay, that sounds good.”

It is good. It tastes like lasagna, but with a more delicate texture because crepes (or, as they are called in Italian, “crespelle”) replace the usual pasta.

If you want to make this recipe gluten-free, you can use a crepe recipe based on potato starch instead of flour. I have made this on Passover with Passover crepes with huge success.

If you are already making blintzes for Shavuoth, make extra crepes. Once you have the crepes made, this recipes is a complete snap to make (especially if you use bottled tomato sauce instead of homemade marinara).

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Note: If you google manicotti and cannelloni, you will see that there is some confusion as to the difference between the two dishes.  Some say the two are interchangeable, some say that the difference is that cannelloni have a bechamel sauce instead of marinara on top, and some say that cannelloni are properly made with pasta sheets while manicotti are made with crepes.

My recipe is based on two similar recipes, both from Italians, one of whom calls the dish cannelloni and one of whom calls the dish manicotti. I went with cannelloni because I made Delma Kelechava’s recipe first (before adding some changes from Stephanie Rhode’s recipe), and Delma calls this cannelloni.

What do the experts say? Well, Lucinda Scala Quinn has a recipe for cannelloni that is similar to this recipe. Mario Batali has a cannelloni recipe that is pasta sheets rolled with cheese filling and topped with bechamel and marinara. Lidia Bastianich has a cannelloni recipe that is stuffed pasta topped with bechamel and a manicotti recipe that is crepes filled with cheese and topped with marinara.

So, it is probably more accurate to call this manicotti (maybe), but since most people associate manicotti with pasta tubes, I still prefer cannelloni.

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Cheese Blintzes

May 19, 2014

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Blintzes are not really all that hard to make. A blintz is just a thin pancake (crepe or bletlach) wrapped around a filling and then sauteed in butter until golden brown on the outside.

There are two aspects that intimidate people: (1) making the crepe and (2) wrapping the crepe around the filling.

Mostly, making crepes is a matter of practice and adjusting your standards. You are rolling the crepes up, so they do not need to look perfect. A tear here or there can usually be worked around. As you make the crepes, you will improve your technique, figuring out how much batter you need for your pan and the best way to swirl the batter around to evenly coat the pan. You will fall into a rhythm, with each succeeding crepe looking nicer and being easier to make.

Rolling up blintzes is the same as rolling burritos. You put a line of filling on the bottom of the crepe, fold over the bottom of the  crepe to cover the filling, fold in the sides, and then roll it up.

 

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